Japanese Cooking The Traditions, Techniques, Ingredients And Recipes by Yasuko Fukuoka, Emi Kazuko

Japanese Cooking The Traditions, Techniques, Ingredients And Recipes

Yasuko Fukuoka, Emi Kazuko

256 pages first pub 2002 (editions)

nonfiction informative lighthearted medium-paced
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Description

This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001.

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